small bunch fresh basil, small leaves picked and reserved
1 large bay leaf
40 grams sliced black olives
160 grams fettuccine
Reserved pasta water
Grated Gouda cheese
Grated Parmesan cheese and fresh parsley and basil leaves for garnish
Instructions
Heat the olive oil in a large pan over medium heat. Then sauté the onion, garlic, carrot, and celery for 5-7 minutes.
Next, add the minced mushrooms and sauté until done. Season with salt and pepper. Then add the tomato paste and sauté for 1-2 minutes.
Add the crushed tomatoes, sugar, basil leaves, dried oregano, bay leaf, thyme,chicken broth, red chili flakes, sliced black olives, vinegar, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, add fettuccine to salted water and cook until al dente.
Add some pasta water and the bouquet garni and simmer for 10 minutes. Transfer the pasta to the pan and toss until the pasta is covered in sauce. When the sauce has finished cooking, take out the bay leaf and bouquet garni.
Add gouda cheese. Mix well.
Garnish with grated parmesan cheese and fresh parsley and basil leaves.
Garlic crostini:
1 baguette
Olive oil
1 garlic clove, peeled with the end cut off
Cut the baguette into 1/4″ slices and place on a pan. Brush each slice with olive oil.
Toast the slices until done.
Once removed, use the cut side of a garlic clove and rub on the toast then sprinkle sea salt on top.
1 Comment
My version of fettuccine bolognese
Ingredients
1.5 tablespoon extra virgin olive oil
0.5 yellow onion finely diced
3 garlic cloves minced
0.5 carrot finely diced
0.5 celery stalk finely diced
50 grams minced Oyster mushrooms
1 tsp sugar
1/2 tbsp vinegar
2 tsp dried oregano
1 bouquet garni (4 tarragon leaves, 2 sprigs of parsley, 4 basil leaves)
salt and pepper to taste
1.5 tablespoons tomato paste
0.25 cup chicken broth
0.63 cup tomato passata
Red chilli flakes
1 sprig thyme
small bunch fresh basil, small leaves picked and reserved
1 large bay leaf
40 grams sliced black olives
160 grams fettuccine
Reserved pasta water
Grated Gouda cheese
Grated Parmesan cheese and fresh parsley and basil leaves for garnish
Instructions
Heat the olive oil in a large pan over medium heat. Then sauté the onion, garlic, carrot, and celery for 5-7 minutes.
Next, add the minced mushrooms and sauté until done. Season with salt and pepper. Then add the tomato paste and sauté for 1-2 minutes.
Add the crushed tomatoes, sugar, basil leaves, dried oregano, bay leaf, thyme,chicken broth, red chili flakes, sliced black olives, vinegar, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, add fettuccine to salted water and cook until al dente.
Add some pasta water and the bouquet garni and simmer for 10 minutes. Transfer the pasta to the pan and toss until the pasta is covered in sauce. When the sauce has finished cooking, take out the bay leaf and bouquet garni.
Add gouda cheese. Mix well.
Garnish with grated parmesan cheese and fresh parsley and basil leaves.
Garlic crostini:
1 baguette
Olive oil
1 garlic clove, peeled with the end cut off
Cut the baguette into 1/4″ slices and place on a pan. Brush each slice with olive oil.
Toast the slices until done.
Once removed, use the cut side of a garlic clove and rub on the toast then sprinkle sea salt on top.